Bourdeto: A Spicy Fish Recipe from Corfu

Bourdeto – Traditional Corfu Spicy Fish Stew

Bourdeto is one of Corfu’s most iconic dishes, a spicy fish stew that came to the island during Venetian times.

Traditionally, it’s prepared with deep-sea fish like scorpionfish, often combined with a few small perches for extra flavor.

Every village has its own variation, but in Benitses and the southern part of Corfu, the authentic recipe is made without tomato – the vibrant red color comes only from sweet and hot red pepper.

While scorpionfish is the classic choice, you’ll also find Bourdeto made with skate, cod, dogfish, or even octopus.
Each version reflects Corfu’s fishing tradition, where the catch of the day defined the recipe.

Ingredients (serves 4)

1. 10–12 scorpionfish, cleaned (keep heads for flavor)
2. 2–3 small perches, cleaned, heads intact
3. 1 large onion, finely chopped
4. 1 heaped tablespoon sweet red pepper
5. A pinch of hot red pepper (adjust to taste)
6. 100 g extra virgin olive oil
7. 100 g fresh lemon juice (from ripe lemons)

Note: In some Corfiot villages, tomato paste is added. But in Benitses, the authentic version is strictly without tomato.

Cooking Instructions

1. In a wide pot, heat olive oil and soften the chopped onion.
2. Add the sweet and hot red pepper, stirring until fragrant.
3. Pour in one glass of water and bring to a gentle boil.
4. Place the fish in the pot, add two more glasses of water to cover them fully.
5. Simmer over medium heat until the liquid reduces into a thick, spicy sauce.
6. Add the fresh lemon juice, stir gently, and cook for another minute.
7. Serve immediately with bread to soak up the fiery sauce.

Tips & Variations

• Scorpionfish Bones: This fish has small, sharp bones. Traditionally it’s served whole, but you can carefully remove bones before cooking if serving to children.
• Alternative Fish: Dogfish, cod, or even skate are excellent substitutes, offering fewer bones but keeping the flavor.
• Octopus Bourdeto: A popular alternative, often with potatoes added to balance the spice.
• Spice Level: Adjust the hot red pepper to your liking – Bourdeto is meant to be spicy, but it shouldn’t overpower the fish.

Frequently Asked Questions

Does authentic Corfu Bourdeto use tomato?
No. The traditional recipe from Benitses and southern Corfu uses only red pepper for color. Adding tomato is a modern variation found in other villages.

What is the best fish for Bourdeto?
Scorpionfish is the classic choice, but cod, skate, and dogfish are common substitutes. Octopus is also used for a special twist.

Is Bourdeto always spicy?
Yes, but the heat is adjustable. The key is balancing sweet and hot red pepper to highlight the fish without overwhelming it.

Discover more Corfiot recipes and traditional dishes in our Corfu Cuisine hub.

Corfiot Cuisine